Creamy Yellow Squash Soup

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Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season’s produce. Ready to serve in around 30 minutes, it’s perfect to serve for lunch or a sit-down appetizer.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Yellow squash are starting to appear in stores, and this is one delicious recipe to really make the most of them.

This simple soup is so light and fresh tasting, and seasoned with garlic, nutmeg and thyme. Even better it’s all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make vegetarian or vegan, and it’s a tasty way to get some veggies into your families’ diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash too!

How to make yellow squash soup

• Gather your ingredients.

• Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.

• Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.

• Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.

• Remove from heat and add contents to a blender. Blend until smooth.

• Add in heavy cream. (Salt and pepper to taste)
• Serve and enjoy.

How long does it keep?

This soup is so great for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup into an airtight container and it will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on a medium heat, stirring occasionally til heated through. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup makes for a great freezer meal and will keep well for up to 3 months. Just place the cooled soup into a container, or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect to serve as a light lunch, or as a sit down appetizer before a main meal. Drizzle each bowl with a little cream, some freshly baked croutons and a few fresh thyme leaves and you are good to go. For a fuller meal, serve it up with a cornbread muffin or crusty bread.

Recipe Variations

This yellow squash soup is delicious as it is, but there are a few easy swaps you can make to suit your tastes.

• Make it vegetarian by using vegetable broth in place of chicken broth.
• Make it vegan by using a plant based cream.
• Use other herbs like parsley or rosemary.
• If you want to add in some extra veggies, carrots would be a great choice!

Recipe Notes and Tips

• Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
• An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
• Make the soup in a heavy-bottomed pot or dutch oven. They distribute the heat more evenly so your soup is less likely to catch.

More Soup Recipes

• Fish Soup
• Carrot and Lentil Soup
• Beet Soup
• Cream of Mushroom Soup
• Creamy Cauliflower Soup
• Instant Pot Vegetable Soup

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